Tomato Rice Soup With Garlic and Cannellini Beans

Submitted by Aioli_Queen

"This is an adaptation from a delicious soup from Veganomicon. Their soup uses olive oil instead of butter and has no cauliflower. They also use roasted garlic. Both versions are delicious, filling and quick to make."

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 10

ingredients

• 1 tablespoon butter
• 1 medium onion, finely diced
• 2 teaspoons dried thyme
• 1 1⁄2 teaspoons dried marjoram
• 2 teaspoons salt
• 2 bay leaves
• 1 cup long grain rice (brown or Basmati)
• 1 (28 ounce) can crushed tomatoes
• 2 (15 ounce) cans diced tomatoes
• 7 cups water or 7 cups broth
• 2 cups cauliflower florets
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 6 fresh garlic cloves, diced

directions

1. Melt the butter in a stock pot over medium head and add the onion. Saute for about 5 minutes and then add the herbs, salt, bay leaves and rice. Saute for 2 minutes.
2. Add the tomatoes and water and bring to a boil. Lower the heat to a simmer and simmer for about 20 minutes, stirring occasionally.
3. After 20 minutes add the cauliflower and cook until just tender, about 5 minutes.
4. Add the beans and the garlic and continue cooking for about 5-8 minutes or until the cauliflower is tender and the garlic has lost its rawness.
5. Serve with a grilled cheese sandwich for a special treat:-).